June 29, 2005
Cherry Crisp With Rum
Sauce
2 cans (21 oz) cherry pie filling (peach or apple) 3 cups yellow cake mix 1 1/2 sticks margarine 2 cups pecans Rum Sauce 1 can fresh milk 1 can evaporated milk 4 tablespoons butter 1 1/4 cup sugar |
Grease a 9x13 pan, add pie filling, cover with cake mix, dot with butter, cover with pecans and bake at 350 degrees for 35-40 minutes Rum Sauce Heat ingredients in double boiler--when hot, dissolve 2 heaping tablespoons of corn starch in a little water--add--stir until thick--remove from heat. When cool add 3 oz rum. |